This recipe is our main dishes in Lebanon..so for the bulgur you can add just the amount of a quarter cup without boiling it,just wash it a little bit and add it to the salad. And as said it's really delicious,specially whith chicken and meat barbecue
- 4/19/14

Burghul is traditionally soaked in the fresh lemon juice for 15 minutes without cooking. That distributes the lemon flavor throughout the salad and "cooks" the burghul. Doubling the "EVOO" will add an amazing finale to taste.
- 11/16/14

I've made this for years, adding celery, garlic, cucumber & a small can of Rotel to mine but do not cook the wheat, no scallions, no mint. It isn't a quick meal but well worth it & best eaten FRESH, only after chilling about an hour. It will literally burst in your mouth with flavors!
- 4/20/09

Haven't mad this version yet but I have been making tabbouleh for years, I don't boil the bulgar wheat I just wash it with cold water and squeeze ou the water, I find this method keeps it from getting too watery, and I don't add mint, but that's a personal preference.
- 4/19/09

There is just a little too much lemon for my personal taste. But seeing this easy recipe encouraged me to make tabbouleh for the first time and I loved it. I'll make it more often now. Thanks for submitting this recipe.
- 3/13/09

I have been making this for years as well. More parsley and dried mint is what I use. But I add mint to taste not a set amount. I also don't do the lemon juice in mine I use a 1/4 cup of red wine vinegar.
- 3/13/09

This is what I know to be the "classic" tabouli recipe except I use 2lg or 3reg bunches of curly parsley, 1C bulgar w/1.5C water, only a tiny bit of dried not fresh mint, & an equal amount of red tomatoes & green cucumbers.

Great to pack 4 lunches, w/piece of leftover salmon or chick on top.
- 10/16/08